This is very much like apple pie filling without the crust. It is good served warm or cold and as everything from fruit with breakfast to a side dish for roasted meats to the sauce under a scoop of vanilla ice cream.
Makes 4 servings
4 medium to large apples (Honeycrisp hold their shape really well and are not too sweet, but Cortland and Braeburn work as well) peeled, cored and cut into 1/4″ thick slices
2T unsalted butter
2T dark brown sugar
pinch of salt
1/4 t. cinnamon (or more to taste)
pinch of nutmeg (optional)
- In a pan with a thick bottom and a cover, heat the butter until just melted.
- Stir in the brown sugar until melted.
- Add the apple slices (the caramel will seize up as the apples are added but will relax as they cook). Cover and cook for 5 to 8 minutes depending on the size and type of apples) until soft but not mushy.
- Add the salt, cinnamon and nutmeg if using and stir gently.
- Remove from heat and serve or cool to room temperature. Can be refrigerated for several days.